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Chicken Tikka Chat
By Executive Chef
Heat the oil in a saucepan over medium heat.
Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about two minutes to release the flavours.
Stir the water into the pan with the spices along with the sugar and tamarind paste.
Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
Combine sliced chicken Tikka, with cucumber & tomato dices, dress with the two sauces.
Garnish with fresh chopped coriander, mint leaves and crushed poppadum.
Chicken Tikka (marinate the chicken overnight and cook it over a braai or in oven)
350gms skinless boneless chicken breast
2 tbsp. thick yoghurt/ Greek yoghurt
2 tsp chickpea flour/ gram flour
4 cloves crushed garlic
1” piece ginger peeled & grated
1 green chilli
1 tsp mild paprika
½ tsp chilli powder (or a little more if you’d like it spicy)
½ tsp garam masala powder
1 tsp coriander powder
Salt to taste
Butter for basting
1 tsp chaat masala
Juice of ½ a lemon
For the Dressings
Sweet Yogurt, Whisk Greek yoghurt, Sugar, Salt, Cumin & Lemon Juice. Add a bit of water if it’s too thick. Should have the texture of raita.
tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida powder
1/2 teaspoon garam masala
2 cups of water
1 1/8 cups white sugar
3 tablespoons tamarind paste